Our recipes

Risotto with Walnut Sauce and Gorgonzola


Rice Carnaroli 320g
Serbosco Walnut Sauce 120g
Gorgonzola 80g
Parmesan Cheese 50g
Salt q.b.
Pepper q.b.
Olive Oil q.b.
Vegetable Broth q.b.


Pour some oil and toast the rice in a pan. Once toasted, add the broth a little at a time and continue cooking, stirring occasionally. Halfway through the cooking, add the SERBOSCO Walnut Sauce. Once the rice is cooked, remove the pan from the heat, add the parmesan and the gorgonzola cheese and mix. Season with salt and pepper. Garnish with a few walnuts and serve.